Description
If you’re in search of a warm, comforting dish that fills your home with delightful aromas, look no further than this Sunday Slow Cooker Beef Ragu Recipe. This dish transforms simple ingredients into a rich and hearty sauce that pairs perfectly with your favorite pasta. With minimal prep time, the slow cooker does all the work while the flavors meld beautifully, making it an ideal option for family dinners or meal prep. Each bite offers a savory explosion that is sure to please even the pickiest eaters. Give this recipe a try, and it may just become a beloved staple in your household!
Ingredients
Scale
- 2.5 – 3 lbs boneless beef chuck roast, cut into 2-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 2 large carrots, finely chopped
- 2 celery stalks, finely chopped
- 4–6 cloves garlic, minced
- 1/4 cup tomato paste
- 1 cup dry apple vinegar
- 1 can (28 oz) crushed San Marzano tomatoes
- 1 can (14.5 oz) diced tomatoes
- 1 cup beef broth
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper or to taste
- Optional: Pinch of red pepper flakes
Instructions
- Pat beef cubes dry and season with salt and pepper.
- In a skillet, heat olive oil over medium-high heat; sear beef cubes until browned on all sides.
- Sauté onion, carrots, and celery until softened.
- Stir in garlic and tomato paste; cook briefly.
- Deglaze with apple vinegar and simmer until reduced.
- Combine seared beef and sautéed vegetables in the slow cooker; add tomatoes and broth along with herbs.
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours until beef is tender.
- Shred beef in the sauce before serving over pasta.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 380
- Sugar: 8g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 95mg